I have a bride who would like the "white chocolate parisian cream filing" for her wedding cake. She had it in Cincinnati at Bonbonerie. I live in Canada and cannot taste it myself.
The only thing she was able to tell me was that it had a whipped cream texture.
I tried the white chocolate and whip cream recipe from Cake Bible but it is too soft to be used as a filing. When I add more white chocolate, the whipped cream texture disapears as it becomes heavier. I tried adding "whip it" from Dr. Oetker to stabilize it but I'm not convinced.
Can anyone from Cincinnati or someone who has had this filing before help me?
I appreciate your help!
The only thing she was able to tell me was that it had a whipped cream texture.
I tried the white chocolate and whip cream recipe from Cake Bible but it is too soft to be used as a filing. When I add more white chocolate, the whipped cream texture disapears as it becomes heavier. I tried adding "whip it" from Dr. Oetker to stabilize it but I'm not convinced.
Can anyone from Cincinnati or someone who has had this filing before help me?
I appreciate your help!







